John Myers
Ingredients for 4 servings:
- 300 g white currants
- 250 ml milk
- 42 g cornstarch
- 5 tbsp sugar
Instructions
Working time approx. 10 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 15 minutes
of white currants
Puree the white currants. If you don’t like seeds, pass the puree through a sieve. Mix the juice with the milk. Whisk the sugar and cornstarch with part of the milk mixture until smooth and the sugar is completely dissolved. Meanwhile, heat the remaining juice and milk mixture and whisk in the cornstarch. Bring to a boil and remove from the heat. Pour into ramekins or glasses and let cool. If you don’t want a skin, be sure to cover the pudding. It will take at least 3 hours in the ramekins to turn out. Once turned out, garnish with cream and white currants.
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